The first delicious recipe we have to share from Petra's stunning new book: Butter, Butter More is more.
160g Plain Flour
3/4 teaspoon Baking Powder
1 Egg Yolk
325g Caster Sugar
1 teaspoon Vanilla Paste
55g Butter, melted and cooled
70g Sour Cream
4 teaspoons dark rum
zest 1 lemon
360g Rhubarb (trimmed and cut into batons)
20g Raw Sugar
Preheat the oven to 170C Fan Bake. Grease and line a 20cm cake tin. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
In the bowl of a stand mixer, whisk the eggs, egg yolk, sugar and vanilla until thick and pale, about 3-4minutes. With the mixer running on a low-speed, add the butter, sour cream, rum and zest and mix until combined.
Working by hand now, gently fold through the dry ingredients. Pour the batter into the prepared tin. Arrange the rhubarb batons in tight lines on top of the cake; don't press them into the batter, just lay them gently on the top so they don't sink. Sprinkle with raw sugar and bake for 40-45minutes until golder brown.
Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.